Baked Caprese Pasta

Y’all, I’d like to say I am a pretty modest person. I mean, I have no problem admitting when I am awesome, but for the most part, I don’t like to go on and on about myself. This recipe, however, I am going to go on and on about. Do you ever feel like you have totally outdone yourself with something? Well, this is one of those times. This Baked Caprese Pasta is just SO delicious, I really can’t think of many pasta dishes that are as great. I probably shouldn’t say that, because I have lots of delicious pasta dishes on my blog, BUT this one is seriously delicious. It uses fresh tomatoes, fresh basil, fresh cheese…I mean, it should really be called healthy (ha!) with all these fresh wholesome ingredients.

One of the things I like best about this pasta, aside from it’s amazing taste, is that it comes together so quickly. You basically cook the pasta, then mix everything together, then bake for a few minutes. BAM! Dinner is served! I didn’t even go all out and make a real pesto…I pretty much just tossed the basil in the food processor with some asiago cheese and oil, and let it run for a few seconds. Deeeeeelicious!

I mean, maybe it’s just that I have such an affinity for cheese, but just look at how amazing that cheese looks!! Are you licking your screen yet?! If you need a quick, easy, and delicious weeknight meal, this is a total winner. If you have a super large skillet that you can actually boil pasta in, this could actually be a one pot meal. Mind. Blown.

1. Cook pasta al dente according to package directions, careful not to over cook. Drain and set aside. Preheat oven to HIGH broil and move rack to center setting.

2. In a food processor, add basil leaves, salt, pepper, and 1/4 cup parmesan or asiago cheese, turn on high to process, drizzle in oil as it processes. Scrape down sides and process again to completely combine.

3. In the pot you used to boil the pasta, add marinara sauce, basil mixture, and tomatoes; stir to combine. Add pasta back to pot, stir carefully to evenly coat with sauce. Pour pasta into a large baking or casserole dish. Top with mozzarella rounds and remaining parmesan or asiago cheese.

4. Place in center of oven, broil on high for 5-7 minutes, or until cheese has melted and is browning. Keep a careful eye on it so it doesn't burn.

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Hi Allyson, just seeing the photo of your dish on Pinterest made me drool! OMG this looks amazing. I’ve got a ball of fresh mozzarella in the fridge that has a date with some basil tonight in this dish! woo hoo! And as you said, with such fresh ingredients it’s practically healthy! right?

I love fresh basil in any form, so this looks absolutely fantastic! And the caprese combination in itself is amazing, so I can imagine how great this would be in pasta form. Great recipe and nice photos and food styling!

In the past few months, I have made a southern cooking and baking blog.http://kcolescreativecorner.com -That’s my link!
I would really appreciate it if you would check it out.
Thanks, Allyson!

This caught my eye mainly because I Iove Caprese Salad, so naturally I had to try this recipe! Incredibly delicious! I didn’t have any Marinara Sauce on hand and didn’t have time to make one so I substituted a jar of Basil Alfredo sauce and of course I used the entire package of grape tomatoes. This was outstanding, thank you!

Hi! I am no sure what you mean? As stated in the directions: In the pot you used to boil the pasta (this is after it’s empty of the pasta), add marinara sauce, basil mixture, and tomatoes; stir to combine. Add pasta back to pot, stir carefully to evenly coat with sauce. Pour pasta into a large baking or casserole dish. Top with mozzarella rounds and remaining Parmesan or asiago cheese. Bake…

You mix everything together in the pot, after the pasta is cooked. Then you pour it into the casserole dish and bake it in the oven to melt the cheese. You don’t ‘cook’ the mixture before you mix it with everything. Does that make sense?

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